Vanilla Panna Cotta With Sweet Tomato Petals And Aged Balsamic Recipes

VANILLA PANNA COTTA

Steps:

• Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
• Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.

VANILLA PANNA COTTA RECIPE BY TASTY

Steps:

• Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called "blooming."
• In a small saucepan, combine heavy cream with sugar and cook over medium until it's at the scalding point, or just under a boil.
• Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
• Strain panna cotta mixture into desired serving tempered glasses.
• Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
• Top with berries and honey.
• Enjoy!

BALSAMIC PANNA COTTA

Steps:

• Stir together all the ingredients in a heavy-bottomed pot and bring to a simmer over medium heat (it will immediately thicken and then thin out).
• Divide mixture among 10 four-ounce ramekins. Cool, then cover tightly with plastic wrap and chill for at least 1 hour or until ready to serve, up to 3 days.

VANILLA PANNA COTTA WITH SWEET TOMATO PETALS AND AGED BALSAMIC

Steps:

• Put the cream, milk and sugar in a large saucepan. Scrape the seeds from the vanilla bean and add to the liquid, along with the vanilla bean. Heat gently over low heat, stirring until the sugar has dissolved. Bring slowly to a boil, and then turn down to a simmer for 5 minutes. Remove the pan from the heat and discard the vanilla pod.
• Meanwhile, soak the gelatin leaves in cold water for 5 minutes. Drain and squeeze the gelatin leaves to remove the excess water and add the cream mixture, whisking until dissolved. Pass through a sieve, leave to cool in the fridge for about 10 minutes.
• Place 4 plain tartlet molds on a baking sheet. Grease the molds with a drop of oil then line with plastic wrap, leaving the excess hanging over the sides.
• Arrange the Sweet Tomato Petals over the bottom of each mold. Pour in the panna cotta and refrigerate until set, about 2 hours.
• To serve, gently pull the ends of the plastic wrap to loosen the panna cotta from the sides of the molds. Invert each one on to a plate and carefully shake to loosen. Remove the plastic wrap, and then garnish with dots of aged balsamic and basil leaves.
• Put the sugar and 1 cup water in a medium saucepan. Dissolve the sugar over low heat, stirring from time to time. Once the sugar has dissolved, increase the heat and bring to a boil. Cook for 5 minutes. Remove from the heat and drop in the tomato petals. Steep the tomatoes in the sugar for 20 minutes.
• Preheat the oven to 350 degrees F.
• Remove the petals from the syrup and drain on paper towels. Line a baking sheet with parchment paper and place the petals on top. Place in the oven for about 5 minutes, turning over halfway, until they dry out a little.

VANILLA PANNA COTTA

Steps:

• In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours.
• Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
• To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce.

VANILLA PANNA COTTA

Steps:

• Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
• Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
• To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.